Recipe:

Pasta Frittata

Email recipe | Print recipe | Post to Twitter | Post to Facebook

Rate this | Add your comment

Serves 8

If you have eggs, pasta and cheese, then you have dinner. This pasta frittata can be varied endlessly —use leftover pasta, whatever cheese you have on hand, cooked broccoli or spinach or diced ham. A dollop of marinara sauce will add color and complement the flavors. Serve warm, at room temperature or cold.

Ingredients

6 ounces dried spaghetti or other type of pasta, cooked
1 teaspoon plus 1 tablespoon olive oil, divided
8 eggs
Salt and pepper to taste
1 cup grated Swiss, mozzarella, or cheddar
cheese
1/2 cup marinara pasta sauce or salsa (optional)

Method

Preheat oven to 350°F. Toss cooked pasta with 1 teaspoon of the oil and set aside. Grease a 10- or 12-inch ovenproof skillet (preferably non-stick) with the remaining 1 tablespoon of oil. Whisk eggs together and season with salt and pepper. Add cheese to eggs, then stir in pasta. Toss well and pour into the prepared skillet. Bake for 20 to 25 minutes or until set and no longer wobbly.

Set frittata aside to let cool for 5 minutes, then serve directly from the pan or invert onto a cutting board. Cut into wedges and serve with a dollop of pasta sauce or salsa, if desired.

Nutrition

Per serving (About 4oz/103g-wt.): 170 calories (90 from fat), 10g total fat, 3.5g saturated fat, 11g protein, 9g total carbohydrate (less than 1g dietary fiber, 1g sugar), 225mg cholesterol, 290mg sodium

Tags: Family Friendly, Italian, Vegetarian

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.